Hazelnut Crunch Cake with Mascarpone and Chocolate

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One box of Chocolate Cakemix? Very disappionted in this non-recipe...

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I made this recipe for my husband's birthday cake, and it was spectacular. We just loved the filling because it wasn't too sweet. I think he will probably ask for this cake again next year, but I might try adding coffee to the cake batter...

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we loved this cake, It was a big hit. moist, tastely, melt in your mouth. But since I am a busy mom and there is alot of parts to this cake and because of the cheese/cream frosting I was worried about making it the day before so I made as much as I could the day before but assembled the day of. I made the cake and the nuts and crushed them the day before. I also ground the chocolate and mixed with the orange zest and just put each piece in an airtight bag, so when I had to assemble all I had to do was whip the cheese and assemble. saved alot of time this way. The cake does stay well in the frig wrapped up, but I wouldn't serve it after it sat in the frig as the fluffiness was gone from the frosting, though still tastes great! I would definitly make again.

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The recipe says to use cream, what kind of cream?

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I made this for a party and it was a HUGE hit. I found the recipe easy to follow and it was fun to make.

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This is my favorite cake! I'm always asked to make this one. I prefer to make the chocolate cake from scratch, so I make the cake portion the evening before, for time's sake. I use the "Perfectly Chocolate" cake recipe on the back of the Hershey's Cocoa container, but I substitute organic cocoa, and use all organic ingredients. I use slightly less orange zest and chocolate chips and just a pinch of instant coffee in the topping, as I think it helps to enhance the chocolate flavor. I only lightly skin the hazelnuts, and I do chill the crunch mixture in the freezer. It is the moistest cake I've ever tried. I will be making it (per request for this Thanksgiving also. Definitely worth it!

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I love Giada's recipes, but I wish I would of read the reviews before I made this expensive cake. There was no way that mixing the mascapone, cream, powdered sugar and vanilla extract would end up in stiff peaks. It looked curdled, and made a mess in my kitchen. It was what I had for dessert, and I was so disappointed, I could of cried. I did.....

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Thanks to Giada, I became well known for my cakes! Every time I make this cake, people LOVE it and I made it MANY times already.
Suggestions: I find Pillsbury's Moist Supreme Devil's Food cake mix to make the cake taste the best and I use BelGioioso mascarpone available everywhere. On occasions when I couldn't find this cake mix, the cake tasted as an ordinary supermarket cake, which I didn't like.
Thank you Giada for a wonderful recipe!

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I bake and decorate all kinds of cakes and this cake is just the greatest ever!!!
I followed it exact, the crunch turned out great, but I did make one little change, I also added three Heath Bar candy bars crushed up with the crunch.
if you're going rich, go the whole way.
Wonderful wonderful wonderful
thanks
Marlene

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Everybody loved it. Do make sure you let your cream and mascarpone come to room temperature first. It makes a big differnce. My daughter absolutely loved it, and so did the grown up guests.